Note: All vendors are required to follow all relevant local, state and federal rules and regulations for selling food at Farmers' Markets. This document may not list all relevant rules and regulations.
GENERAL GUIDELINES FOR VENDOR BOOTHS
□ Sanitary practices help identify a vendor as someone knowledgeable about food safety who cares about every aspect of their customers’ experience with the food they sell.
□ Maintain quality and prevent contamination from harvesting/food preparation to packing to transport.
□ Packing, storage, and display/sales areas must be clean and free from pests and animals.
□ Clean and sanitize tools, utensils and surfaces before and after food contact.
□ Vendors should wear clean clothes, with clean hands and nails. Tied back hair or a cap.
□ No eating while you are handling foods/produce.
□ Wash hands often: before and after eating, after using restroom, any time hands become contaminated.
□ Set up a portable handwashing station to wash hands when needed.
GENERAL GUIDELINES FOR SAMPLING
Ideal:
□ Prep samples sanitarily at home.
□ Bring to market in covered, individual containers
□ Cold Perishable samples should be kept on ice at all times
Staffed Sampling:
□ If you have the staff, hand out samples directly.
□ Use disposable food-service gloves - and know how to use them correctly.
Self-Serve Samples:
□ Cover the samples to prevent contamination.
□ Use toothpicks, plastic forks, or cups for single servings.
□ Provide a clearly marked spot for trash.
SELLING BEEF, LAMB, PORK, & GOAT
□ USDA Inspection is needed for selling beef, lamb, pork and goat.
□ A Class G license is needed for selling prepackaged, frozen USDA meat.
□ Meat kept frozen in clean coolers kept out of the sun.
□ Product and prices clearly labeled.
SELLING POULTRY
□ Poultry processed on the farm for sale at the farm, farm stand, and farmers’ market is allowed.
□ If selling USDA inspected/slaughtered poultry, a Class G License is needed for selling prepackaged, frozen poultry.
□ Poultry is kept frozen in coolers kept out of the sun.
□ Meat and poultry are kept separately in clean and sanitized coolers.
□ Product and prices clearly labeled.
SELLING RABBIT AS OF MAY 1, 2025*
□ Rabbit is not allowed to be sold at the farmers market unless it is slaughtered/inspected under a USDA Voluntary Inspection or a State Equivalent Inspection Program.
□ A Class G License is needed for selling prepackaged, frozen USDA or State Equivalent Inspection Program rabbits.
□ Rabbit is kept frozen in coolers kept out of the sun.
□ Pre-orders through custom cut operations can be picked up at the farmers market by the customer that ordered the rabbit directly from the farm. Marked “Not for sale.”
□ Clearly mark rabbit orders for the customer.
□ Orders should be kept frozen or kept at or below 41°F in coolers kept out of the sun.
*The selling of rabbit meat is subject to change and will be updated once HB 779 is signed into law.
SELLING RAW MILK & MILK PRODUCTS - RSA 184:84 V
□ Raw milk sales less than 80 quarts (20 gallons) a day can be sold without a license.
□ Raw milk only sold from the producer to consumer from the producer’s own farm, farm stand, or farmers’ market.
□ Hard cheese made from raw milk has been aged a minimum of 60 days at a temperature above 35ºF and it is clearly labeled “unpasteurized”.
□ Labeled Correctly, including the following:
□ Name of the product, farm name, address, and phone number.
□ Must include this statement:
This product is made with raw milk and is exempt from New Hampshire licensing and inspection.
RAW MILK: Consuming raw milk may increase your risk of foodborne illness.
□ Containers and closures cleaned well (and sanitized).
□ Consumer containers that are refilled must be for that customer only, clean, and with no visible filth or contamination.
□ Keep raw milk and milk products at or below 45°F in coolers kept out of the sun.
□ Clear signage with pricing.
SELLING EGGS
ACCORDING TO THE NH FRESH EGG LAW AND THE US STANDARDS FOR QUALITY OF INDIVIDUAL SHELL EGGS
□ Eggs must be clean; not necessarily washed.
□ Cartons are clean and do not contain any markings that are not truthful or accurate.
□ All egg cartons are marked with a weight class statement or the term “not sized”.
□ Clean cartons can be reused except when a local jurisdiction does not allow it.
□ Store in a cooler maintained at 45°F or lower.
SELLING PRODUCE
FOLLOW ALL RELEVANT LOCAL, STATE & FEDERAL RULES AND REGULATIONS
□ Transport in clean containers.
□ Vehicles used to transport fresh produce must be cleaned before use to prevent food contamination. This is especially important if live animals or objects such as trash, manure, fertilizer, etc. have been transported previously.
□ Display produce in clean food grade bins and containers at least 6 inches off the ground.
□ Keep produce out of the sun while on display.
□ Keep extra produce out of the sun. Keep it cool for quality and replenish the display as needed.
□ Clear signage with pricing.
SELLING HOT/COLD PREPARED FOOD – OCCASIONAL FOOD PREPARATION
□ Under state law RSA 143-A:5, you can only sell prepared food such as sandwiches, hot chicken dishes, etc. 4 times in 28 days without a license.
□ Are not selling prepared food 4 times in 28 days at one farmers' market and 4 times at another farmers market without a license.
□ Hot food is held at or above 135°F and cold food is held at or below 41°F.
